If you’ve had the pleasure of eating an “apres-ski” meal in a fancy resort in the Alps, you might have enjoyed a “raclette”. This consists of melted cheese that you pour over different cold cuts and steamed potatoes…the ultimate stick-to-the-ribs, warm-me-up meal for a cold winter night.
But fear not, if you’ve never skied in your life, you can still enjoy raclette here and now since the requisite equipment is available everywhere. We found ours here. The point of all this is to show you how, sometimes, desserts needs to be simple, yet satisfying, tasty but light…
This Spiced Orange Salad is absolutely delicious with or without the marble cake. Yes, yes, we said light…but really, do you truly think SWEETTABLESCAPES will pass up a perfectly yummy and simple cake.?
So, after an evening with friends and a very filling “raclette”, we served this perfect winter dessert-combo…
Chocolate Marble Bread with Ganache: (Martha Stewart)
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 8 ounces semisweet chocolate, coarsely chopped
- 2/3 cup plus 2 tablespoons sugar
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
- Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
- Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
- Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
- Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
Spiced Orange Salad:
1 1/2 cups water
1/3 cup sugar
1 vanilla bean
2 cinnamon sticks
2 whole cloves
2 star anise
4 pink peppercorn
Peel oranges and separate quarters, remove all skin. Put them in a large bowl.
Slice vanilla bean lengthwise and remove seeds.
In saucepan, bring water, sugar, cinnamon sticks, peppercorn, star anise and vanilla seeds to a boil for five minutes so as to blend all flavors
Pour syrup over oranges. Cover with plastic wrap and refrigerate for several hours or overnight.
Serve very cold.